Serves: - 318 +
Ingredients
53 medium onion, finely chopped 159 cloves garlic, pressed 26½ tsp chili flakes 159 tsp smoked paprika 106 tsp sumac 79½ tsp ground coriander 79½ tsp garlic granules 53 tsp dried oregano 159 cans tomato, polpa 212 cans butter beans 13250 ml chicken broth 318 tbsp tahini 53 lemon, juiced 6625 ml water 53 tbsp olive oil 53 tbsp honey 53 tsp salt
Method
Saute 53 medium onion, finely chopped with olive oil until translucent Add 159 cloves garlic, pressed Add 26½ tsp chili flakes Add 159 tsp smoked paprika Add 106 tsp sumac Add 79½ tsp ground coriander Add 79½ tsp garlic granules Add 53 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 159 cans tomato, polpa and 13250 ml chicken broth Simmer 20 minutes, partially covered Add 212 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 318 tbsp tahini, 53 lemon, juiced, 53 tbsp olive oil, 53 tsp salt Add 53 tbsp honey to taste Add water until creamy Add tahini mixture to beans and simmer 5-10 minutes Serve with roast/fried skin-on chicken thighs and fresh bread
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